THE WORLD OF SALADS!
Salads are so much more than a pile of leafy greens with a few fun things here+there: just about any fresh fruit, veg or carb can form the foundation of a great salad recipe! Make it a meal by including 50:20:30 CARBS:PROTEINS:FATS!
A SUPER FOOD! Blackberries, blueberries, cranberries (fresh or dried), + strawberries add sweetness or tartness to your salad!
A SUPER FOOD! Chopped finely, broccoli adds a crisp green taste + a firm texture to your salads. Lovely with a yogurt dressing!
A SUPER FOOD! The foundation of a great Coleslaw, try mixing different types: Napa, Savoy, purple or green! Be sure to add a handful of sunflower seeds, too: cabbage + sunflower seeds are great friends in a salad!
Cube 5-6 pieces of crusty bread + toss in a bowl with diced garlic, a splash of olive oil, + dashes of oregano, rosemary, thyme, salt + pepper. Lay out on a sheet of parchment paper over a baking sheet + bake in the oven at 325˚. Flip over occasionally. Remove when croutons are dry + crunchy. Allow to cool before adding to salads. Store in the freezer in a sealed jar or zip-lock bag.
Add beautiful colours + delicate textures to your salads with edible flowers from plants like chives, nasturtiums, squash + zucchini!
Macaroni, ramen, soba, spaghetti + many other types of pasta make a great foundation for a filling lunch or dinner salad! Be sure to cook your noodles extra-firm- they’ll soften more when you toss your salad in dressing!
A SUPER FOOD! Nuts like almonds, brazil nuts, cashews, walnuts; + seeds like flax, hemp, pumpkin, sesame + sunflower bring a lot to the table! Two schools: toast your nuts + seeds to get the best taste; OR, sprout them (by soaking in regularly changed water) to get the best health benefits. It’s up to you! Quinoa is a seed that can sub in for grains like brown rice or bulgur in salads like EVK’s Tabbouleh recipe.
Artichoke hearts, pickled beets, banana peppers, dill pickles, sushi ginger, olives, + falafel-style pickled turnips really bring the flavour to an otherwise subtle salad recipe! It’s probably best to pick one pickled element per salad: the flavour or each of these guys is so distinct that fights can break out- strive for harmony, as in all endeavours!
Just like malt vinegar on fries, vinegar + potatoes are great friends in a salad recipe! Boil your potatoes almost to desired softness (not too soft or they’ll fall apart later!), drain + let sit until the edges start to become fluffy + white. Pour on a good splash of olive oil + your favourite mild, light-coloured vinegar, a dash of mustard seeds, + salt + pep. Toss thoroughly + let marinate for an hour or so before serving.
Sprouts are alive! Sprouted alfalfa, adzuki, broccoli, buckwheat, garlic, lentil, pumpkin, radish, sunflower, etc. have been activated from their dormant state by being soaked in fresh water + are ready to grow! This means you get more of what’s going on in each guy!
Two great ways to add protein to your salad recipe! Tempeh is a fermented soy bean patty (one fermented food per day!) with a rich flavour + texture, great in salads either crumbled raw or sliced + sautéed. Puffed tofu has a light, bubbly texture + is a nice compliment to noodles in EVK’s Gado Gado + Thai Noodle Salad!
A SUPER FOOD! Cooked barley, brown rice, buckwheat + bulgur are great foundations for a substantial salad with lasting energy! Contrast with crispy fruits + veg like apple, carrot, celery, pear + red pepper!